Canning
- Thread starter Danil54grl
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Brent S
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Man, that hurt just watching it! One thing I noticed that I do differently is he pulled the jars out while they were still too hot. They are under lots of pressure while they are bubbling like that, and are the least stable when the temperature is changing rapidly. I've learned to leave them in the canner until they cool slowly and enough that they stop bubbling when I do pull them out. Another thing I noticed is he was adjusting the lid while the jars are extremely hot and under pressure. Just dosent seem like a good idea to me. The only downside to waiting longer for jars to cool and become more stable is you can't start a second batch as quickly. Luckily the only accident I've had so far is some of the contents leaking out in the canner while the heat is expanding the contents. Having to wash down some sticky jars was a lot better than the burns that guy got.
As far as tattler lids go, I kind of think the same thing could happen with the metal lids too. The plastic is probably not as tough as the metal though. Either way, I advise using caution and common sense when handeling a hot container full of a pressurized liquid. Be patient and let it cool before handeling the jars.
Danil54grl
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Its been raining most of the day so did a little canning this morning.
23 pt mock crushed pineapple using cucumbers
7 half pt Sunshine Jam
7 half pint Cucumber Lemon Jam
8 half pt Butterscotch Sauce
23 pt mock crushed pineapple using cucumbers
7 half pt Sunshine Jam
7 half pint Cucumber Lemon Jam
8 half pt Butterscotch Sauce
Arcticdude
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Ok. I can guess what mock pineapple is, but what is Sunshine Jam and Butterscotch Sauce?
Brent S
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I'm tellin ya, energizer bunny....
Danil54grl
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I started with the mock pineapple and since it is not a smack you in the face pineapple flavor, I kept some out to try in a recipe, which is the Sunshine (Pineapple) Jam. It turned out very good and the mock will be just fine when used in cooking. Ive done it with zucchini but this was a first time with the cukes. I'm just tired of making pickles and relish with the excess and wanted something new. I ended up cubing some and simmered in strawberry koolaide a couple days ago then dehydrating them. When I made my granola today I threw those in along with all my nuts and dried cranberries, hunny didn't even realize it was cucumbers. Just trying to think outside of the box to use them.
And Butterscotch Sauce is just that, but a no-no with the canning Nazi since dairy items are used. . . evaporated milk and sweetened condensed milk. It is so so yummy though. A cross between butterscotch and caramel sauce that you would put on ice cream or cakes. Use to make icings, turtle candies, etc
Arcticdude
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That all sounds good to me. Especially the butterscotch. Not sure about candy turtles though. My wife is really looking forward to canning. Just need to get the house built first.
Danil54grl
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All tuyrtlte candies are caramel, pecans, &_ chocolate.
Brent S
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One of my favorite things in the world. I can't believe I've never thought of making them before.
Danil54grl
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Today I picked a bunch of cukes again so am making some mock strawberry jam. I did some looking around on allrecipe.com & ran across a recipe for mock apple rings using zucchini. Got me to thinking about altering and trying out an apple pie filling. I have an apple tree, but I don't get enough to store up too much extra and definitely not a years worth. Hoping this works so we will see, but the pie filling will have to wait till tomorrow. I spent most of the morning/early afternoon outside in the garden and out with the critters cleaning out barns, feed troughs & waterers so will need to start on the housekeeping. Only a couple more hours till gunny comes home. At least I have already made my chili rub for the pork tenderloin we'll have for dinner tonight. Couple sweet taters and good to go.
Arcticdude
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That sounds good.
Danil54grl
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Today was the mock apple pie filling. I did some research and came up with my own recipe of how to do it. Out of a half bushel of cukes, I got 10 quart size jars with leftover amount to make a pie with. Since it is not a full quart I will add a cream cheese powdered sugar mixture at the bottom than pour my 'apples' on top before I bake it. I think it turned out pretty darn good but the real test will be when hunny comes home.
jimLE
A True Doomsday Prepper
today.i canned 8 pints of beans n spam,seeing how mom loves more then i do..next month,i'll be buying whats needed for chicken soup..
i've been pulling mine out when that hot..especially when i have 2 or more batches to can..
i've been pulling mine out when that hot..especially when i have 2 or more batches to can..
jimLE
A True Doomsday Prepper
.im canning 9 pints of squash..that a neighbor gave me...
Danil54grl
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Are you looking at doing just 1 pie or the canning process? When I get on the computer tonight I can send it. I really don't want to have to tap it out on this tablet 
Danil54grl
Top Poster
Made another 8 quarts of the mock apples using cucumbers & since I have started getting a few tomatoes & peppers, almost 7 pints of El Chico sauce.
Danil54grl
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Canning mock “apple” pie
48 c of peeled, seeded, and sliced cucumbers
10 cups sugar
8 tsp. salt
4 cups apple cider vinegar
8 cups water
`````````````````````
2 c apple cider vinegar
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6 c white sugar
3 c brown sugar, firmly packed
2 c cornstarch
4 1/2 tsp cream of tartar
4 Tbsp cinnamon
2 tsp nutmeg
1 1/2 tsp ground cloves
1 1/2 tsp allspice
1 tsp ginger
2 Tbsp vanilla
Wash and peel cucumbers. Cut in half lengthwise, scoop out seeds, and then cut into slices about 1/4 inch thick. Mix sugar, salt, cider vinegar, and water in large pan. Bring to a boil. Stir in cucumbers slices, and simmer until slices are a greenish color but not quite transparent, about 25-30 minutes. Drain leaving a couple cups. Add in 2 more cups of apple cider vinegar.
Mix together remaining dry ingredients in a bowl. Add dry ingredients and vanilla to cooked cucumbers; cook for about 5-7 minutes until it thickens somewhat.
Ladle into hot quart-size canning jars and then wipe off jars and rims. Put on lids and rings. Process in a pressure canner at 6 pounds of pressure for 10 minutes.
48 c of peeled, seeded, and sliced cucumbers
10 cups sugar
8 tsp. salt
4 cups apple cider vinegar
8 cups water
`````````````````````
2 c apple cider vinegar
`````````````````````
6 c white sugar
3 c brown sugar, firmly packed
2 c cornstarch
4 1/2 tsp cream of tartar
4 Tbsp cinnamon
2 tsp nutmeg
1 1/2 tsp ground cloves
1 1/2 tsp allspice
1 tsp ginger
2 Tbsp vanilla
Wash and peel cucumbers. Cut in half lengthwise, scoop out seeds, and then cut into slices about 1/4 inch thick. Mix sugar, salt, cider vinegar, and water in large pan. Bring to a boil. Stir in cucumbers slices, and simmer until slices are a greenish color but not quite transparent, about 25-30 minutes. Drain leaving a couple cups. Add in 2 more cups of apple cider vinegar.
Mix together remaining dry ingredients in a bowl. Add dry ingredients and vanilla to cooked cucumbers; cook for about 5-7 minutes until it thickens somewhat.
Ladle into hot quart-size canning jars and then wipe off jars and rims. Put on lids and rings. Process in a pressure canner at 6 pounds of pressure for 10 minutes.
Danil54grl
Top Poster
This recipe is for almost 11 quarts. . .
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